Kazenaruko

Kazenaruko is a sake rice developed in Kochi Prefecture for sake brewing. It was created in 2002 (Heisei 14). It is particularly well suited to early-season cultivation and matches the climate and natural environment of the Tosa region. Although its grains are large, its protein content is low, so it absorbs water readily and has excellent characteristics for sake brewing. As calls grow for higher quality and greater diversity in local sake (jizake), this rice is expected to contribute to the production of distinctive sake with its own individual character.